52 Culinary Arts and Gastronomy Management Degree Programs in Canada

Okanagan College Continuing Studies Viticulture and Wine Studies programming was developed in conjunction with wine industry experts and is specifically designed to serve the needs of the wine industry. Instructors are experienced and respected practitioners and students learn in the heart of B.C. wine country with opportunities to gain hands-on skills at local vineyards and award-winning wineries throughout the region.

Are you passionate about Italian gastronomy? The Cucina Italiana program is an accelerated training course that will allow you to master all the basic techniques of professional cooking, in addition to helping you discover the astonishing richness of Italy's culinary heritage.

Receive valuable in-school training while you work in a paid culinary position. The culinary industry is growing and there is a shortage of professionally-trained cooks and chefs. The apprenticeship program will work well for students who have secured employment in the culinary industry.

Baking & Pastry Arts students begin their training with measuring and scaling techniques, kitchen terminology and launch their practical skill training in artisan bread, pastry dough, and batters, cookies, cakes, fillings, dessert sauces, and chocolate. Advanced instruction in our Patisserie and Bread Kitchens allows students to sharpen their practical skills as they produce artisan bread, pastries, desserts, and cakes for Blue Hat Bakery and plated desserts for Blue Hat Bistro.

Advance your culinary education! Begin the most intensive and comprehensive training in classic French culinary techniques. The Le Cordon Bleu GRAND DIPLÔME® is earned when you successfully complete the Basic, Intermediate, and Superior courses in both Cuisine and Pastry. In addition, the student will earn a Cuisine Diploma and a Pastry Diploma. Curriculum: GRAND DIPLÔME® combines the cuisine and pastry programs: Diplôme de Cuisine Diplôme de Pâtisserie

Do you want to develop your creativity and push the limits of your know-how? Designed for kitchen professionals, this high-level training offered as a work-study program will allow you to acquire the skills necessary to quickly climb the ranks of the gastronomy industry.

The College Certificate in Professional Butchery Techniques Meat is a major industry in Canada and this program will give you all the knowledge needed to become an expert butcher and hit the ground running in your career. This program is a perfect fit for both entry-level students and chefs looking to incorporate farm-to-table practices. Choose a career that is truly cutting-edge.

Earn a TRU Culinary Arts Certificate 1 in two semesters of study! The Cook 2 certificate is an additional semester of training. In three semesters you can learn all the skills covering Professional Cook certifications from SkilledTradesBC.

The Personal Chef Diploma Program hones your culinary talents and prepares you for the technical side of the running of your PC Business. With a focus on the growing Personal Chef Industry, you will learn what it means to cook for clients in their home, developing personalized meal plans to be prepared and eaten immediately, or frozen for consumption over time.

Program Highlights Learn about grape growing and winemaking, gain an understanding of legal regulations and standards within the wine industry, marketing and sales strategies, and knowledge of wine shop management and winery promotions. Program Details This program provides individuals interested in employment in the area of wine sales with an introduction to grape growing and winemaking, an understanding of legal regulations and standards within the industry, marketing and sales strategies, and knowledge of wine shop management and winery promotions. Coursework involves a variety of projects and field trips. The program consists of 147 hours of coursework and practical experience in the industry.

In the program Baker Apprenticeship, Bakers prepare doughs, batters and other ingredients and then produce items such as bread, buns, cakes, pies, cookies and other baked goods. The Baking and Pastry Arts Program equips students with the skills and knowledge necessary to excel in the baking industry. Participants learn to prepare doughs, batters, and other ingredients, and to produce a wide variety of baked goods, including bread, buns, cakes, pies, cookies, and more.

Professional Cook apprentices perform all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as knowledge of safety, sanitation and food storage, and who has a knowledge of human and customer relations.

Learn the classic techniques of combining ingredients into rich pastries. The main ingredients in French pâtisserie are flour, butter, eggs, and 'savoir-faire!' By learning their various combinations, properties, and applications, you will learn how to make various types of pâtisserie like pâte sablée, pâte feuilletée, and choux paste; and traditional gâteaux like Saint Honoré, black forest, and Paris-Brest. The demonstrations and practical sessions will lead you step-by-step through the basics of French pâtisserie. Basic Pastry is the first step, followed by intermediate and superior in completing your Diplôme de Pâtisserie.

The program Retail Meat Processing Apprenticeship focuses on productivity training and the business factors of the meatcutting industry. There is specialized training in the accuracy of cutting, knife handling, portion control, merchandising and the utilization of all products. Safety, sanitation, punctuality and personal appearance are stressed throughout.

Do you like to make cakes and desserts? Are you creative and do you have an eye for detail? This practical work-study program will allow you to develop all the skills and techniques required to start an exciting career in the world of professional pastry.